Wholesome breakfast muffins made with ingredients right from your pantry. Ripe bananas lend sweetness, plain yogurt lends moisture and wheat bran lends texture to these fiber rich nutritious muffins.
Makes 12 standard muffins
3/4 cup all purpose flour or Maida
¾ cup wheat bran
1/3 cup firmly packed brown sugar
1 cup mashed ripe banana
½ cup plain yogurt/curd, lightly whipped
6 tbsp unsalted butter or 5 tbsp oil
1 ¾ tsp baking powder
1 egg *can be replaced with flax meal substitute for egg free muffins
Pinch of salt
¼ cup chopped walnuts or pecans
- Preheat the oven to 350 degree F/ 180 degree C. Line the muffin pan with liners or grease with oil.
- Cream butter/oil and sugar until fluffy. Stir in egg/ flax meal sub until combined.
- Mix bananas and yogurt. Mix flour, bran, salt and baking powder.
- Fold in the butter mixture with banana mixture. Now add the flour mixture gently stirring only until combines. Do not over mix.
- Spoon the mixture into liners or greased muffin pan to two-thirds full. Sprinkle nuts on top of the muffin batter. Gently press.
- Bake for 25-30 mins or until a skewer inserted in the center of a muffin comes out clean.
- Cool muffins in the pan for 5 mins and then transfer to a wire rack to cool completely.
- Serve warm or store at room temperature for 2 days. Refrigerate for a week or deep freeze for a month. Thaw in the refrigerator overnight and microwave for 15-20 seconds before serving.
Note – Ripe bananas can be frozen until ready to use. The skin turns black upon freezing. Don’t worry, the banana flesh is perfectly good for use in cooking. Peel and defrost for few mins and use as per the instructions in the recipe.